Sparkle From the Inside Out This Christmas: Scentered’s Favourite Autumn Recipes

November is here which means it is time to bring out the woollies; scarfs, hats and gloves galore! During the winter months, there is nothing better than warming up from being out in the crisp, fresh air than with some hearty but healthy foods. We have compiled three of our go-to recipes from some of our favourite food bloggers for you to whip up this November and to make sure you keep on sparkling from the inside AND outside!

In the meantime, hardboil the eggs by boiling the eggs in water for 8-10 minutes (I do a dozen per week to batch cook, 2 is a serving).

Let the eggs cool, peel from the shell, put the whole hardboiled eggs in a large glass container or bowl, and pour the turmeric brine on top which you may need to add water to cover the eggs, then put this in the refrigerator overnight.

Preheat the oven to 400’. Cut the carrots into 1” slices, on the diagonal and put them on a rimmed baking tray. Drizzle them with the oil, maple, cinnamon, coriander, cumin, cayenne and salt and toss to coat well.

Spread them in an even layer and roast for 25 minutes until tender and browned on the edges. Remove to cool completely.

While the carrots cool, make the dressing. Into a bowl, combine the shallot, dijon, honey, vinegar, salt and parsley and whisk well. While whisking, drizzle in the olive oil. Taste for seasoning. The dressing can be made up to three days in advance.

To assemble the salad, dress the greens with desired amount of dressing. Top with the carrots, chopped pistachios, crumbled feta cheese and a handful of pom seeds.